Oyster Stew with Andouille Potato Mash

1. 1

   In a large skillet over medium-high heat, brown the sausage, stirring, about 6 minutes, then drain on paper towels.

2. 2

   Set aside.

3. 3

   Put the potatoes in a large saucepan, add enough water to cover and 1/4 teaspoon of the salt, and bring to a boil.

4. 4

   Reduce the heat to medium and simmer until fork-tender, about 12 minutes.

5. 5

   Drain and return the potatoes to the saucepan over medium heat to dry for about 2 minutes.

6. 6

   Mash the potatoes with a fork, add the andouille and cream, and stir to mix.

7. 7

   Stir in the remaining 1/4 teaspoon salt and the black pepper.

8. 8

   Keep hot over very low heat.

9. 9

   Make the stew: In a large skillet over medium heat, melt the butter.

10. 10

    Add the onion, salt, and black pepper and cook, stirring for 3 minutes.

11. 11

    Add the garlic and cream and simmer for 3 minutes.

12. 12

    Add the oysters, and their liquor, the parsley, Worcestershire, and hot sauce and cook until the edges of the oysters curl, about 4 minutes.

13. 13

    To serve, spoon equal amounts of the mashed potatoes into small serving bowls and top each with a generous ladleful of the oyster stew.

14. 14

    Pass on a tray.

* Per serving · 4 servings · Values may vary.